Go Back
+ servings
Our chickpea couscous with spinach and tomatoes is sure to become a new family-favorite.
Print Recipe
4.67 from 12 votes

Chickpea Couscous with Spinach and Tomatoes

A nice, quick go to meal great for lunch or dinner. Not too filling, but very satisfying!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Keyword: Budget-Friendly, Plant-Based, Quick and Easy, Vegetarian
Servings: 6 people
Calories: 242kcal
Author: Chef Sallie


  • 1 1/3 cups couscous
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion diced small
  • 1 cup grape tomatoes halved
  • 2 garlic cloves smashed and minced
  • 2 cups baby spinach roughly chopped
  • 15 ounces chickpeas canned, drained and rinsed
  • 1/2 teaspoon salt
  • 1/4 cup parsley chopped


  • Add couscous, water and salt to a pot. Bring to a boil, cover and remove from heat. Allow to site while the rest of the dish is being prepared.
  • Heat olive oil in a large skillet over medium-high heat. Add onions and tomatoes and saute for 8 minutes. Reduce heat to medium.
  • Stir in garlic, taking care not to burn. Saute 5 minutes.
  • Add baby spinach and stir. Allow to cook until spinach is wilted, about 5 minutes.
  • Stir in chickpeas, salt and parsley.
  • Fold in couscous to incorporate into dish.
  • Add more salt if needed and stir once more before serving.


Serving: 1cup (approximately) | Calories: 242kcal | Carbohydrates: 42g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 798mg | Potassium: 314mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1366IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg |
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7